• Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2010




In bowl, whisk together flour, baking powder, baking soda and salt.

In large bowl and using fingers, rub sugar with lemon rind. Whisk in yogurt and eggs; whisk in oil. Stir in flour mixture in 2 additions. Scrape into parchment paper–lined
8- x 4-inch (1.5 L) loaf pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; place on small tray.

Syrup: In small bowl, whisk icing sugar with lemon juice until dissolved. Brush over top and sides of loaf, moving loaf around to absorb excess liquid. Let cool on rack.

Nutritional facts Per slice: about

  • Sodium 168 mg
  • Protein 4 g
  • Calories 223.0
  • Total fat 8 g
  • Potassium 71 mg
  • Cholesterol 49 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g


  • Iron 6.0
  • Folate 18.0
  • Calcium 5.0
  • Vitamin A 2.0
  • Vitamin C 5.0
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Baking & Desserts

Lemon Yogurt Loaf